Sherry Cake

In our family, this recipe signals the start of the Christmas season. My mom always made it for gifts for friends and my teachers....now I make it to give as gifts. What's great is that the flavor has to "age" for a few days or so and it freezes amazingly well, so you can make it well in advance. The alcohol cooks out of course.



Sherry Cake



1 box yellow cake mix
1 box (3.5 oz) instant vanilla pudding
4 eggs
3/4 cup cream sherry (do NOT use cooking sherry)
3/4 cup vegetable oil
1 tsp ground nutmeg



Preheat oven the 350 degrees. Beat together ingredients for five or ten minutes. Pour into a greased and floured tube or bundt pan. Bake 45 minutes. Cool and sift confectioners sugar over cake. Wrap in saran and heavy foil and "age" for two days.



*What my mom always did was to use disposable loaf pans to cook them in. Nowadays of course they have the cute seasonal loaf pans which is what I always use. Each recipe will fill three loaf pans. The cooking instructions are the same either way. You don't even need to take them out of the pans. Just sprinkle the sugar and wrap with some colored saran or however you want to make it cute for gifts.

[from Ann]